Recipe report: Global flavors in winter dishes

global flavors

Hearty dishes with ethnic roots make good cold-weather additions to the menu. Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  

Photograph: Shutterstock

1. Pan-Seared Halibut with Mango Salsa and Coconut Rice


Kincaid Grill in Anchorage, Alaska, is close to the source for wild halibut, so chef Johnson puts it on the menu frequently. Here, he prepares it Southeast Asian-style, pan-searing the fish in coconut oil and flavoring the mango salsa with fish sauce and sambal. An accompaniment of coconut rice rounds out the dish.

Click here for the recipe.

Photograph courtesy of Alaska Seafood Marketing Institute

2. Cubano Sandwich with Bourbon Onions

Cubano Sandwich with Bourbon Onions

Grilled Cuban sandwiches gained popularity in South Florida with the influx of immigrants from Cuba, but now appear on menus in every part of the U.S. In his Colorado restaurant, chef Brown differentiates his version by adding bourbon-sauteed onions to the filling. Thinly sliced smoked pork, ham, Gruyere cheese and pickles complete the sandwich build.

Click here for the recipe.

Photograph courtesy of National Onion Association

3. Massaman Curry with Watermelon Rind

Massaman Curry with Watermelon Rind

With the bold flavors of curry paste, ground chiles, fish sauce and kaffir lime leaves, diners won’t miss the meat in this Indian-inspired plant-based dish. The use of watermelon rind as a key ingredient also helps reduce food waste.

Click here for the recipe.

Photograph courtesy of National Watermelon Promotion Board

4. Beef Espetada

Beef Espetada

The menu at Peli Peli, a South African restaurant with three locations in Houston, features a number of grilled meat entrees “from the braai”—the Afrikaans term for a social meeting that includes barbecuing. For his version of espetada, chef Friedman threads beef fillet tips on a long skewer and serves it with stewed carrots, sauteed spinach and roast potatoes. The presentation turns heads as the dish is carried through the restaurant.

Click here for the recipe.

Photograph courtesy of Certified Angus Beef


5. Poutine


This loaded potato dish originated in Canada, but now counts many stateside consumers among its fans. Instead of the standard base of french fries, chef Bristol varies the preparation slightly by first steaming the potatoes, then dusting them with an herbed flour coating before frying. He serves the poutine with a topping of housemade braised brisket, cheese curds and gravy.

Click here for the recipe.

Photograph courtesy of Idaho Potato Commission

More From FoodService Director

Sponsored Content
college students clean label

From Furmano’s.

As consumer preferences and definitions of what healthy eating means change, so do foodservice menus—and colleges are no exception. According to Technomic’s 2018 Healthy Eating report, 40% of consumers say their definitions of health have changed over the past two years, with some citing a shifting focus to eating a balanced diet rather than trying to eat sugar- or fat-free options. Some diners also say they are trying to be more aware of nutrients and vitamins, while others are looking for whole-grain and enriched options.

One of the biggest trends in...

Menu Development
Meal ingredients

Consumers are pretty well-educated about clean labels, gluten-free options and the value of vegetables in a healthy diet. That’s the baseline for operators in colleges and universities, as well as business and industry, healthcare and even senior living. But diners are continuing to evolve in their never-ending quests to eat healthier, with functional or “healing” foods gaining ground.

So finds Technomic’s recent Healthy Eating Consumer Trend Report , which reveals that eaters are seeking foods that boost the immune system, increase energy, improve digestion and relieve stress. In...

Industry News & Opinion

Howard County Public School System in Ellicott City, Md., will be offering free lunch to students for two days during winter break, The Baltimore Sun reports.

This is the first time the district will be providing meals over winter break. The lunch will be served on Dec. 27 and 28 at two sites in the community.

About 22.2% of the district’s students are enrolled for free or reduced-price meals. The district served 66,276 meals last summer during its summer meal program .

Read the full story via .

Industry News & Opinion

Cranston School District in Cranston, R.I., has hired a collection agency to help reduce its lunch debt , NBC 10 reports.

The district’s chief operating officer sent a letter to parents saying that the district would be using a collection agency next year to collect outstanding lunch balances after other collection methods have failed. Parents who owe $20 or more and haven’t paid in the last 60 days will receive a letter from the agency starting Jan. 2, 2019.

Cranston accumulated $95,508 in unpaid lunch balances between Sept. 1, 2016 and June 30, 2018. The district’s meal...

FSD Resources